(Author's Note):
Ancient and traditional small, spicy baked syruped cakes, these are
perfect for a large buffet. The nickname asserts their introduction into
Greece by the Phoenicians, but not with these ingredients! Within my
lifetime I have seen the oil give way to butter and semolina succumb to
flour.
Combine the honey, granulated sugar, water, and lemon juice in a saucepan
and boil for 5 minutes. Remove from the heat. Combine the 1 pound finely
chopped walnuts with 1/4 cup of the softened butter, 2 teaspoons of the
cinnamon, and 5 tablespoons of the syrup. Reserve the remaining syrup and
set the filling aside while you prepare the dough.
Using an electric mixer, cream the remaining butter (1 cup) with the oil
until light and fluffy. Gradually add the confectioners' sugar, beating on
medium speed. Add the orange juice slowly to the batter, along with the
Cognac or brandy, 1 teaspoon of the cinnamon, and the other spices. In a
small bowl, sift the baking powder, soda, and 2 cups of the flour
together. Slowly add the flour mixture to the batter and beat for a few
minutes. Continuing to mix by hand, add only enough remaining flour to
make a soft dough. Knead.
Break off small pieces of the dough and shape with your fingers into
oblongs about 2-1/2-inches long and 1-inch high. Flatten between your
palms and place 1 teaspoon of the filling mixture in the center. Work the
dough around the filling to enclose it completely and press firmly to
seal. This procedure sounds difficult, but with many hands it is quite
simple. Place on a cookie sheet and continue until all the cakes are
shaped. Bake in a moderate oven (350 F) for 25 minutes, then cool on a
rack. Bring the syrup back to a boil. Dip each cake into the syrup and
arrange on a platter. Sprinkle with the remaining chopped walnuts and
teaspoon cinnamon, or more if desired. Cool before storing.
Note: You may bake and cool melomakarona, store a few days in advance and
dip in syrup as described above a day or so before serving. The flavor
improves after a few days.
From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books,
New York.
Typed for you by Karen Mintzias